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Cheese from Norway
Jarlsberg is a Norwegian semi-hard cow cheese with large round holes, based on a 1956 recipe from the Agricultural University of Norway. Lactococcus bacteria sour the curd, and Propionibacterium freudenreichii turns the lactic acid into propionic acid and carbon dioxide in a warm room, which opens the eyes. The exact recipe is not published.
| Cow milk | [wp] |
| Lactococcus starter | [lundberg2026] |
| Propionibacterium freudenreichii culture | [lundberg2026] |
| Starter | Lactococcus lactic starter with Propionibacterium freudenreichii |
Total time across the recorded steps: 3 months
What changes: Lactic and propionic cultures go into the cow milk
Microbes at work in this step
Lactococcus starts to sour the milk; propionic bacteria wait in the curd
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Jarlsberg is a Norwegian semi-hard cow cheese with large round holes, based on a 1956 recipe from the Agricultural University of Norway. Lactococcus bacteria sour the curd, and Propionibacterium freudenreichii turns the lactic acid into propionic acid and carbon dioxide in a warm room, which opens the eyes. The exact recipe is not published. Made in 4 steps over 3 months. The longest step, mature, takes at least 3 months (Wikipedia). Lactococcus and Propionibacterium freudenreichii do most of the fermenting.
| Main step | at least 3 monthsReported[wp] | Mature |
|---|---|---|
| Temperature | 20–24 °CReported[cheesescientist-jarlsberg] | Warm room for the eyes |
Jarlsberg gets its large round eyes from Propionibacterium freudenreichii, the same propionic bacterium as Emmental, working alongside a Lactococcus starter. Its exact recipe is a trade secret, so only the cultures and the warm-room stage are publicly described.
A study of 102 Jarlsberg samples found visible moulds, 98.1 % of the isolates being Penicillium, most often P. roqueforti (Kure and Skaar 2000).
Every number is labelled with how it is known. How this atlas is made
The producer says Jarlsberg is based on a secret Norwegian recipe from 1956, developed by a team under Professor Ystgaard at the Agricultural University of Norway.
